CARIBBEAN RUM PUNCH RECIPES

CARIBBEAN RUM PUNCH RECIPES
Caribbean Rum Punch Recipes And More



RUM PUNCH: This popular rum drink is quite often served complimentary at events. Quick and easy. Definitely "Party Time" with Caribbean Rum Punch Recipes.

If you don't find what you are looking for, just drop me a note and I will do my best to locate any recipe you might want.

RUM DRINKS: A extensive variety to fit any occasion. We like Cruzan Rum since it is made on the island but ask your local store for rum made in the Virgin Islands. These are smoother and similar to Cruzan Rum.

CARIBBIEAN RUM PUNCH And More
The most common of all Island Drinks is rum punch. It is easy to make, store and serve. Whether it is served in a Styrofoam cup or in a stylish manner it is pleasing to the majority. Since the 1700's, Cruzan Rum has been made on St. Croix . Did you tour the Cruzan Rum Distillery ? What do you need but fruit punch and rum to "think Caribbean "?
These are our favorite rum punch recipes.
For other island dishes look at our Caribbean Food Recipes
Try something new and bring back an island memory. Or have a Caribbean party. Wild Berry Cosmo is a winner.

RUM PUNCH

Splash of lemon juice

2 Cups Cruzan light rum

2 liters ginger ale

1 qt. fruit punch

1 qt. orange juice or pineapple juice

Ice cubes
Pour into punch bowl. Stir well. To serve: pour over one ice cube in each glass.



RUM PUNCH FOR A CROWD
Easiest of all for a big party will be to set out a pair of punch bowls, one without alcohol. Remember to stock sparkling water and soft drinks for non-drinkers and designated drivers. For everyone else, a colorful bowl full of island spirits will get the gathering off to a great start.

1 (46-ounce) can orange juice

1 (46-ounce) can pineapple juice

1 (16-ounce) can Coco Lopez

16 ounces of Cruzan Rum Dark

Roses Grenadine, for added color and flavor

Fresh seasonal fruit for garnish

Combine all ingredients, except the garnish. Chill. It will make about 16 8-ounce servings. Decorate the punch bowl base with artificial tropical flowers. Add garnish.

RUM APPLE PUNCH

2 (750 ml.) light rum
1 qt. apple juice
Juice of 1 lemon
3/4 c. sugar

Combine all ingredients. Stir and chill. Before serving, pour over ice in punch bowl, add 1 quart ginger ale. Garnish with slices of fruit.

Check out other Caribbean Recipes:

RUM PUNCH – JOHNNY CAKE – MANGO – DESERTS – RUM

Rum drinks alphabetical.

ANOTHER DAY IN PARADISE
Mix 4 oz Cruzan Light Rum
1 oz Cruzan Pineapple Rum
1 ½ oz orange juice
A dash of grenadine Pour over ice in a highball glass, stir, garnish with an orange slice and a cherry

BAHAMA MAMA
LOVE THE MAMA
1/4 oz Coffee liqueur
1/2 oz Cruzan Dark rum
1/2 oz Coconut liqueur
1/4 oz 151 proof rum
Juice of 1/2 Lemon
4 oz Pineapple juice

Combine all ingredients and pour over cracked ice in a Collins glass. Decorate with a strawberry or cherry and serve.



BEACHCOMBER
2 tsp Sugar
1 Lime wedge
2 oz Cruzan Light rum
1 tsp Maraschino liqueur
1 tsp Cherry brandy
1/2 oz Lime juice

Place sugar in a saucer. Rub the rim of a cocktail glass with lime wedge and dip glass into sugar to coat rim thoroughly, reserve lime. In a shaker half-filled with ice cubes, combine rum, maraschino liqueur, cherry brandy, and lime juice. Shake well.

BETWEEN THE SHEETS

1 oz Brandy
1 oz Cruzan Light rum
1 oz Triple sec
1 oz Lemon juice

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass

BIKINI
1 oz Cruzan Light rum
2 oz Vodka
1/2 oz Milk
1 tsp Sugar
Juice of 1/2 Lemon
Twist of Lemon peel

Shake rum, vodka, milk, sugar, and juice of lemon with ice and strain into a cocktail glass. Decorate with a twist of lemon and serve

BLUE CARIBBEAN

1 oz. Cruzan Light rum
1 oz. Blue Curacao
1 oz. cream of coconut
2 oz. pineapple juice
Garnish with a pineapple wedge and Maraschino cherry .
BUSHWACKER #1

4 oz Cream of coconut
2 oz Kahlua
1 oz Cruzan Dark rum
1 oz Dark Crème de Cacao
4 oz Milk or half and half
2 cups Ice

Combine in blender, blend until smooth, serves two in 12oz cups.



CARIBBEAN
1 oz Cruzan Light rum
1 oz Triple sec
8 oz Fruit juice
1 tsp Grenadine
Crushed ice cubes

Fill glass with ice add rum and triple sec add juice and stir.



CARIBBEAN BREEZE
1 oz Vodka
1/4 oz Cruzan Light rum
1/4 oz Cruzan Coconut rum
4 oz Pineapple juice
1 splash Grenadine

Shake all ingredients except juice with ice and pour into Collins glass. Fill with pineapple juice. Garnish with pineapple wedge and a cherry.

CARIBBEAN CHEESECAKE

1 part light Cruzan Rum

1 part cranberry juice

1 part pineapple juice



Pour into an ice filled glass and enjoy.



CARIBBEAN DREAM
A FUZZY NAVEL CARIBBEAN STYLE

2 parts orange juice
1 oz Cruzan Rum

1 oz Peach Schnapps

Splash of Grenadine Mix and Add Ice


CARIBBEAN KISS

4 oz. Cruzan Dark rum 2 oz. Amaretto 2 oz. Kahlua 4 oz. Cream Cinnamon Brown sugar Dip the rim of a cocktail glass in Kahlùa, then in brown sugar. Shake the spirits and cream with ice, strain into the frosted glass and sprinkle cinnamon on top

CARIBBEAN PUNCH

1 scoop crushed Ice Juice of 1/2 Lime 1 oz Pineapple juice 1 oz Orange juice 3/4 oz Banana liqueur 2 oz Cruzan Dark rum 1 splash Cruzan Dark rum Mix in shaker, top with grated nutmeg.

CARIBBEAN QUEEN

1 1/2 oz Watermelon schnapps 1/2 oz Cruzan Coconut rum 1 1/2 oz Triple sec 5 oz Orange juice 3 oz Lemonade 1/2 oz Lemon juice Fill glass with ingredients, mix and add a handful of ice.


COCONUT CRUISE

1 1/2 oz. Cruzan coconut rum
4 oz. cranberry juice
Squeeze of lime Pour ingredients over lots of ice in rocks glass and stir.COQUITO is the Puerto Rican version of American eggnog, made popular on St. Croix by residents of Spanish descent. It's essentially a blend of milk and coconut cream. Some versions call for added vanilla extract and a sprinkle of ground cinnamon. Others use sweetened condensed milk and raw eggs. Both varieties do include the essential ingredient of rum – usually Cruzan rum. Both varieties are good but the one with milk, coconut cream, eggs, vanilla extract and cinnamon on top is my favorite!

CRUZAN MADRAS

Mix 2 oz Cruzan Orange rum 4 oz of cranberry juice Pour over ice in a highball glass, and garnish with a twist of lemon. This drink is named for the bright island plaids worn by the traditional Quadrille Dancers. (Quadrille is the prelude to the square dance and polka.)


CUBA LIBRE

½ oz. fresh lime juice 2 oz. Cruzan light rum 6 oz. chilled cola Garnish with a lime wedge and enjoy this grown-up version of rum and Coke.



FROZEN BANANA DAIQUIRI
A few hours before you want to serve this, peel a banana and put it into the freezer. The ice crystals give it an interesting sorbet-like texture when blended with the other ingredients.
2 oz rum
1 tsp sugar
Juice from ½ lemon
2 inches of frozen banana
Several ice cubes

Blend all of the ingredients in a blender until smooth. Serve immediately in a cocktail glass

FROZEN PIÑA COLADA

1 1/2 oz. Cruzan coconut rum
1 oz. pineapple juice
2 Tbsp. vanilla yogurt Blend ingredients with 12 ice cubes and pour into a chilled glass.

HOT BUTTERED RUM
(Crock pot brewed and makes the most delightful aroma.)

2 Cups firmly packed brown sugar
½ cup butter
dash of salt
3 sticks of cinnamon
6 whole cloves
½ teaspoon nutmeg
8 Cups hot water

topping:
Heavy cream – whipped
Nutmeg

Put sugar, butter, salt, cinnamon and cloves into crock pot. Add hot water. Cook with cover on low for 4 hours. Blend in the rum. Ladle into warm mugs. Add a dollop of whipped cream and sprinkle with a dash of nutmeg. Makes 8 cups of liquid.


HOT SPICED RUM PUNCH
GREAT FOR THE FALL OR CHRISTMAS HOLIDAYS
3 tbsp. whole cloves
3 small oranges
1/2 gallon apple cider
2 cinnamon sticks
1 1/2 c. Cruzan rum



Preheat oven to 350 degrees F (175 degree C). Press cloves generously into oranges. Place in a baking dish. Bake 45 minutes. In a large saucepan, heat cider and cinnamon sticks. Prick hot oranges with a fork. Place in a punch bowl or chafing dish. Pour hot cider over oranges. Stir in rum. Serve warm. Makes about 12 servings; 6 ounces each.



ISLAND BUSHWACKER

½ oz Cruzan dark rum

½ oz of Frangelico

½ oz Amaretto

½ oz Crème de Cocoa

½ oz Kahlua

½ oz Bailey's Irish Crème

Ice

Whipped cream

Grated nutmeg



Blend all ingredients with ice cubes until smooth and creamy. Top with whipped cream and grated nutmeg. Serve immediately.




JAMAICAN COFFEE

1/6 glass Cruzan Rum

1/6 glass strong black Coffee

1/2 glass cold Water

Whipped cream

Stir the rum, coffee and water together. Top with the whipped cream. Sprinkle with a pinch of well ground coffee and drink with a straw.



JUNE BUG

1 oz. Cruzan Light Rum
1 oz. Madore
1 oz. Banana Liquor
2 oz. Pineapple Juice
2 oz. Sweet and Sour

Place all ingredients in shaker. Shake and pour over ice into two cocktail glasses. Garnish with pineapple wedge.


JUMBIE BREW

1 oz Cruzan Coconut Rum

1 oz Cruzan Pineapple rum

3 oz orange juice

Splash of lime



Pour over ice in a tall glass and garnish with a tropical flower.





LOVE POTION #9
Only for those in need.
20 oz Cherry Kool-Aid

8 oz Vodka

3 oz. Cruzan Light rum



Pour Kool-aid into jug, add vodka and rum. Add 1 pouch of Kool-aid (cherry or orange) cover and shake.



MOJITOS

2 teaspoons sugar
10 small mint leaves
1/4 cup light or citrus Cruzan rum
2 tablespoons fresh lime juice
1 (6-ounce) bottle club soda, chilled
1 mint sprig (optional)


Place sugar and mint in a tall glass; crush with the back of a long spoon. Fill glass with crushed ice. Add rum, juice, and club soda. Garnish with mint sprig, if desired. Makes about 1 cup.





MOJITOS FOR 6

9 oz. Cruzan Estate Light Rum or Citrus Rum
8 sprigs of fresh mint leaves
3 limes, sliced
1/2 cup sugar
1/2 liter club soda


Muddle or crush the mint leaves and limes in a large pitcher. Cover with sugar. Add rum and club soda and stir well. To serve, fill tall glasses with ice and pour in the drinks. Garnish with a lime wedge and sprigs of mint. Serves 6.



NO PROBLEM!

1/2 oz Lime juice

1/2 oz Fruit juice of your choice

1 oz Pineapple juice

1 oz Grapefruit juice

1 oz Orange juice

1 oz Cruzan Coconut rum

3/4 oz Banana



Shake with ice and pour





OLD FASHIONED HOT BUTTERED RUM
Will warm you right up!
1 cup Sugar

1 cup Brown sugar , packed

1 cup Butter

2 cups Vanilla ice-cream

Cruzan Rum
Boiling Water
Nutmeg


In 2 quart saucepan combine sugar, brown sugar and butter. Cook over low hear, stirring occasionally, until butter is melted (6–8 min). In large mixing bowl, combine cooked mixture with ice-cream, beat at medium speed, scraping bowl often until smooth (1–2 min). Store in refrigerator up to 2 weeks or frozen up to one month. For each serving, fill mug with 1/4 cup mixture, 1 oz. rum and 3/4 cup boiling water, sprinkle with nutmeg.

PAINKILLER RECIPE

4 parts pineapple juice
1 part orange juice
1 part cream de coconut
Cruzan Dark rum to taste

Mix all ingredients in glass & add ice.

PINA COLADA

3 oz Cruzan Light rum
3 T. Coconut milk
3 T. Pineapple , Crushed


Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a Collins glass and serve with a straw.


PLANTER'S PUNCH

2 oz. Cruzan dark rum
Dash of Cointreau
1½ oz. fresh orange juice
1½ oz. pineapple juice
½ oz. fresh lime juice
½ oz. simple syrup or dissolved sugar water
Dash of grenadine

Garnish with a slice of orange and a Maraschino cherry.



RUM COOLER
2 oz Cruzan light or dark Rum
4 oz Lemon-lime soda
1 Lemon wedge

Pour the rum and soda into a Collins glass almost filled with ice cubes. Stir well and garnish with the lemon wedge.

RUM RUNNER

1 1/2 oz Cruzan Coconut rum
1 oz Blackberry brandy
3-4 oz Orange juice
3-4 oz Pineapple juice
3-4 oz Cranberry juice

Mix all ingredients in glass & add ice.

SANGRÍA

3 tablespoons sugar
3 tablespoons light Cruzan rum
3 tablespoons Cointreau (orange-flavored liqueur)
3 tablespoons brandy
6 orange slices
6 lemon slices
1 peach, cut into 6 wedges
1 cinnamon stick
1 (750-milliliter) bottle Rioja or other fruity red wine (such as Beaujolais or Zinfandel)
1 cup sparkling water, chilled
Combine all the ingredients except sparkling water in a large pitcher. Chill for 8 hours. Stir in water immediately before serving. Makes about 6 servings.


SUNTAN LOTION
Check out that smell!

Absolute Citron
Cruzan Coconut rum
Peach schnapps
Pineapple juice

Mix equal parts over ice, shake, strain, and serve...SPF 30!

TOM AND JERRY FOR A CROWD
24 Eggs
2 lb Powdered sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 oz Vanilla extract
1/2 jigger Cruzan Rum
1/2 jigger Brandy
1/2 cup boiling hot Water

Beat egg whites stiff with electric beater, Add sugar gradually, add cinnamon, nutmeg and vanilla, add in half of the eggs yolks blend until smooth. In Large mug fill with 1/2 batter 2 shots of 60% rum and 40% brandy (mixture) balance with boiling hot water. Stir well and sprinkle with nutmeg.



TROPICAL DREAM
1/3 Cruzan Coconut rum
1/3 Blue Curacao
1/3 Pineapple juice

Shake the three ingredients together and poor in a cocktail glass. Garnish with a red cherry on the rim of the glass.

TROPICAL LIFESAVER #1
3/4 oz Midori melon liqueur
3/4 oz Cruzan Coconut rum
Fill with Pineapple juice

Fill glass with ice. Then add the rum and Midori. Then fill the remainder of the glass up with Pineapple Juice. Shake and enjoy!!


TROPICAL PASSION
1 part Peach schnapps
1 part Cruzan Rum
1 part Sloe gin
1 part Triple sec
1 splash Orange juice

Shake with ice and strain into shot glass(es).

TROPICAL TEASER
1 oz Cruzan Dark rum
1/2 oz Amaretto

Place in a cold shaker with ice. Shake for one minute and serve over ice.

VOODOO JUICE
1 oz Cruzan Orange rum
1 oz Cruzan Banana rum
1 oz Cruzan Coconut rum
1 oz Cruzan Pineapple rum
1 1/2 oz Cranberry juice
1 1/2 oz Orange juice
1 1/2 oz Pineapple juice
1/2 oz Dark rum (Cruzan)

Pour over ice in glass. Float dark rum on top and serve.



WILD BERRY COSMO
1 1/2 oz. Cruzan raspberry rum
3 oz. cranberry juice
Squeeze of lime

Shake ingredients with ice and strain into a chilled martini glass.



YELLOW BIRD
1 oz Cruzan 151 proof rum
0.5 oz Galliano
0.5 oz Vodka
4 oz Sour mix

Pour all the alcoholic ingredients in a highball glass, Shake Sour mix and fill the glass.